It’s summer and that means tomatoes are reigning supreme. From vibrant heirlooms to plump cherry tomatoes bursting with sweetness, these versatile fruits (yes, they’re technically fruits!) offer a burst of freshness that elevates any dish they grace.
And this is the perfect opportunity to take advantage of this juicy, tangy, in-season produce, whether you serve it sliced and sprinkled with sea salt, blended in a gazpacho, or roasted. It’s summer in a bite!
We’re sharing our favorite tomato recipes below to help you get started. From cod with tomato curry and corn to a tomato and prosciutto tart to a grilled calamari, tomato, and watermelon salad, there’s a dish for every kind of meal or occasion.
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Clams + Fresh Tomato
While this dish is exceptional when using peak season tomatoes , which need virtually no cooking to maximize their inherently deep and balanced flavor, you may need to boost the flavor of off-season tomatoes with extra salt or a hit of sherry vinegar or lemon.
2 of 32 Thomas J. Story
Tomato and Anchovy Bread Pudding
“This recipe is perfect for a 12-inch cast-iron skillet. It’s an oldie but a goodie. Some call it Southern pizza, and I believe they are right,” declares South Carolina-born Angeleno restaurateur Ari Kolender .
3 of 32 Thomas J. Story
Cod with Tomato Curry and Corn
This party-worthy main course is one of the best uses of peak-season tomato and corn we’ve ever tried. It’s a bit cheffy to make corn broth with leftover corn cobs, but it adds a layer of flavor you can’t get otherwise. If that’s one step too many, feel free to skip! You can make the curry the morning of your party or a day ahead.
4 of 32 Thomas J. Story
Grilled Tomato and Cucumber Salad
Tomato water requires you to plan a day ahead, but the mixture adds another layer of tomato flavor to this pretty grilled salad from Los Angeles restaurant Yangban Society .
5 of 32 Photo: Annabelle Breakey; Styling: Nissa Quanstrom
Tomato, Prosciutto, and Ricotta Tart
You can make this tart with any ripe tomatoes, but a mix of big multicolor heirlooms and smaller varieties looks stunning. To create a crisp, flat surface, partially bake the puff pastry with a cooling rack on top before adding the other ingredients.
6 of 32 Thomas J. Story
Smoky Tofu with Tomatoes
Chef Brandon Jew cold-smokes his tofu for 30 minutes, but we arrived at a similar result using smoked olive oil.
7 of 32 Thomas J. Story
Sungold Tomatoes in Roasted Tomato Vinaigrette
This minimalist salad from Seattle’s Tomo is all about the maximalist dressing: roasted tomato vinaigrette. It requires a multi-step process that yields a vinaigrette that’s deeply flavored thanks to the roasted tomato water and the addition of Yondu, a prepared sauce loaded with umami-packed fermented vegetables that’s easily found online. While it’s a bit of a project, this makes 1 1⁄2 quarts of vinaigrette. Freeze in batches to use over the next couple of months.
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Cold Shrimp and Crab Soup
Ripe summer tomatoes meet a hearty helping of seafood for a soup that’s substantial enough to call dinner. Grill up slices of country bread brushed with olive oil to eat on the side.
9 of 32 Iain Bagwell
Garlic-Basil Grilled Chicken with Caprese Salsa
You’ll love the classic Italian flavors of this grilled chicken, and the caprese salsa with sweet, tart grape and cherry tomatoes is the perfect accompaniment to the charred flavor from the grill.
10 of 32 Annabelle Breakey
Trout BLT
Farm-raised rainbow trout are one of the most sustainable fish you can buy. Butterflied, they cook in minutes, and their rich but delicate flavor takes the BLT to a new level.
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Orecchiette with Cherry Tomatoes, Marjoram, and Ricotta Salata
For this summery pasta, chef, author, and cooking teacher Samin Nosrat cooks down half of the tomatoes into a savory jam, then adds fresh ones at the end. “I like to layer flavors, to have two levels of deliciousness.” If you can’t find ricotta salata, fresh ricotta works well, too–just drain it and stir in some salt.
12 of 32 Photo: Maren Caruso; Styling: Robyn Valarik
Easiest Garden Gazpacho
Home gardener Reed Davis makes this simple soup when his summer garden is at its peak. Chilling melds the flavors.
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Grilled Calamari, Watermelon, and Tomato Salad
Chris Cosentino is known for adventurous dishes like this one, a meet-up of mild grilled calamari (squid), fresh produce, and exciting seasonings. He grills the calamari over almond wood plus regular charcoal briquets; for the home cook, he recommends easy-to-find mesquite hardwood charcoal. To make the dish as fiery as Cosentino likes it, use 2 tbsp. black pepper and 2 tsp. Aleppo pepper, and don’t seed the serrano chile.
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Mango and Tomato Salsa
This more substantial twist on traditional salsa works as an appetizer with tortilla chips or as a topping for grilled chicken or shrimp.
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Rosemary Bacon, Lettuce, and Tomato Salad
Transform the BLT from a sandwich to a delightful, summery salad.
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Indian-spiced Tomato Soup
Tamarind, cilantro, mint, and cucumber flavor this bowl.
Nigella seeds (also called kalonji) add an oniony flavor. Look for them and for tamarind concentrate at Indian markets and some specialty food stores.
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Open-face Caprese Sandwiches
All the ingredients of the classic summer salad go into these terrific grilled sandwiches.
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Tomato and Herb Salad with Fresh Chive Cheese
This is the salad to make with tomatoes from the farmers’ market or your backyard, ideally when they’re still warm from the sun. The surprise is the easy homemade cheese.
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Grilled Chicken with Tomatoes and Herb Oil
Ripe tomatoes and juicy chicken, hot off the grill, mingle with herby oil to make a delicious sauce. Serve with warm bread to mop it up. You’ll need a perforated grill pan for this recipe (or use a double thickness of foil, oiled, with dime-size holes poked through about an inch apart).
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Fresh Corn and Avocado Salad
In the height of summer, you won’t find a better side dish for ribs than this deceptively simple combination of peak-season produce. Try bringing it to a party, too.
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Rainbow Tomato Bruschetta
Linda Wisner of Portland, Oregon uses a mix of heirloom tomato varieties from her garden; heirlooms are available in many farmers’ markets. Toast the baguette slices up to one day ahead; cool, wrap airtight, and store at room temperature. Prepare tomatoes up to one hour ahead; cover and let stand at room temperature.
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Garden Tomato Bread
Ripe, juicy tomatoes, along with parsley, sage, thyme, and garlic, give this artisanal-style bread fresh garden flavor.
Biga, is a yeast-based starter, gives the loaf characteristics of bread made with a sourdough starter.
23 of 32 Photo: Thomas J. Story; Styling: Randy Mon
Heirloom Tomato Soup
Chefs from Canada’s Okanagan Valley, in British Columbia, are bringing this simple yet delicious soup to your home kitchen.
24 of 32 Annabelle Breakey
Fresh Tomato Sauce
If you prefer a smooth texture for your sauce, either peel the tomatoes before chopping them or run the sauce through a food mill before stirring in the basil. You can easily double (or triple) this sauce. It freezes beautifully for up to 6 months.
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Chicken, Corn, and Tomato Pasta Salad
A refreshing option for dinner on a hot summer night. Ingredients can be prepped and pasta cooked a day ahead of time and chilled (add 1 tbsp. extra-virgin olive oil to the cooked pasta). Toss everything together just before serving.
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Tarragon Crab Salad in Tomato Cups
Serve this easy-to-make, inventive salad with sourdough bread.
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Ham and Manchego Sandwiches with Tomato Jam
These sandwiches are perfect for a summer picnic. Make and wrap sandwiches just before packing your basket.
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Chicken with Green Olives, Capers, and Tomatoes
A briny, flavorful marinade tenderizes and moistens the chicken and also serves as a dressing for the olive-tomato topping. Serve with sliced grilled potatoes if you like.
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Gazpacho Salad
Marsha Stout put together the ingredients for this salad one hot summer day when she wanted something quick and cool.
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Risotto-Stuffed Tomatoes
The secret to this dish’s success is to use firm tomatoes, such as those sold on the vine. Roast them on a rack near the top of the oven.
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Grilled Halibut with Tomato, Green Olive, and Celery Sauce
Inspired by the flavors of both a Bloody Mary and Italian salsa verde, this easy, bright sauce works with almost any fish.
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Yellow Tomato Lime Sorbet
Refreshing and sweet with a hint of earthiness, this sorbet shows off tomatoes’ fruity side.
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